Extra-virgin olive oil
1 small onion, cut into 1/4-inch dice
2 cloves garlic, smashed and finely chopped
1 1/2 pounds ground turkey
1/4 cup soy sauce
1-inch piece fresh ginger, peeled and grated
One 8-ounce can water chestnuts, drained and coarsely chopped
1/2 bunch fresh cilantro leaves, finely chopped
4 slices of cheese
4 hamburger buns
4 slices of tomato
4 slices of raw onion
Preheat the charcoal grill.
Coat a sauté pan with the olive oil. Add onions, season with salt and bring to medium high heat. Cook the onions until they are soft and very aromatic, 7 to 8 minutes. Turn off the heat and let cool.
In a large mixing bowl, combine the turkey, soy sauce, water chestnuts, cilantro, garlic and the cooked onions. Add one-quarter cup water; this will help the burgers stay nice and moist. Using your hands, mix everything together until the ingredients are well combined. Form the mixture into 4 equal size patties.
Grill burgers 5-7 minutes on each side, until the internal temperature of the patties reaches 170 degrees on a meat thermometer. *Turkey burgers should be cooked through, never rare.
Toast buns in a broiler or a toaster. Put a burger on each of the bottom buns and top with garnishes of your liking. Close up each burger, give each a little squish and eat em’ up! Serves 4.
Compliments: Ann Burrell